Recipe courtesy: Ria of Rias Collection

Ingredients:
4 tbsp maida/ all purpose flour
2 tbsp cornstarch/cornflour
2 tbsp red chili powder
2 tbsp ginger garlic paste
2 eggs
1 tbsp cumin powder
2 tsp garam masala
1 tsp coriander powder
Juice of 2 limes (or to taste)
3 green chilies, finely chopped
1/4 tsp red food colour,optional ( I used it)
Salt to taste
1 kg chicken, with bones
Oil for deep frying

In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if

the batter is very thick.

Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours.

Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken

pieces, a few pieces at a time.

Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the colour of the coating will

change from red to brown, if you used food colour.

Drain on paper towels and serve hot with a few lime wedges & onions rings.

Notes:
Add a tsp of rice flour if desired for extra crispiness.
When frying do not reduce the heat to very low because the chicken coating will get soggy at the same time
frying in very high heat will give you partially uncooked chicken which you wouldnt want.